Recent content by You Enjoy Life

I just cured this chorizo for a little over three weeks. It's just about at the right weight loss so I'm starting to pull it. I see the good molds all over it but I notice some almost reddish color on the white mold, is that the white mold reacting with the sausage spices or something else? Is...

i have a few clarifying questions about Instacure #2. Some say that you should not consume anything that has cured less than 30 days with Insta #2, I've also seen recipes that suggest using Insta #2 but then say it may be done in three weeks. Does it have to be 30 days to be safe? Or is if the...

thank you, I am curing at 55ºF, humidity is around 90% because of one big piece of meat that is freshly being cured, it's in a wine fridge. I didn't add any culture, it is soppressatta

I've been curing some soppressata and started to notice this white fuzzy, if not hairy, mold, picture included. No other forums mentioned this mold, I can't tell if its part of the safe white mold forming below or something different. I've been wiping it off to be safe, but want to make sure I...